SC - Pig parts - OOP, OT

[Olwen the Odd]

I will be at NRW - not sure if we are camping yet but we will definitely be
there Saturday.

Mercedes

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of upsxdls_osu at ionet.net
Sent: Wednesday, April 04, 2001 11:09 AM
To: sca-cooks at ansteorra.org
Subject: RE: SC - Pig parts - OOP, OT


Well, if I had them, I'd stew them with sauerkraut and onions. They don't
have
much meat on them, but they are good seasoning.

Liadan
Will you be at NR Warlord?  I'll bring your sheep cookie cutters back.


On Wed, 4 Apr 2001 10:49:14 -0500 you wrote:

>
> Speaking of parts of a pig - we got half a pig this last weekend and part
of
> it is a package of neck bones.  What on earth am I going to do with them??
>
> Mercedes
>
> -----Original Message-----
> From: owner-sca-cooks at ansteorra.org
> [mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Jenne Heise
> Sent: Wednesday, April 04, 2001 9:37 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: SC - Running an Inn???
>
>
> > I dont know how many persons will want to run me out a town for this,
but
> > how about something simple.  How many inns served the kind of meals we
> have
> > at feast?
>
> I don't know. Do we have any information about what period Inns served?
The
> only
> information I have about historic inn service is from the Regency period,
> where people
> could order a very tolerable supper, dinner or nuncheon to which they
could
> invite
> friends to, at a respectable inn.
>
> By the way, has anyone ever had 'pig's cheek'? and if so what does it
taste
> like?
>
> --
> Jadwiga Zajaczkowa, mka Jennifer Heise	      jenne at mail.browser.net
> disclaimer: i speak for no-one and no-one speaks for me.
> "The worst thing I can say of a person is, 'they couldn't be bothered'."
>
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